Amandine, often misspelled as "almondine," is a French word meaning "to garnish with almonds." We also tested this recipe using presliced refrigerated potatoes, but they did not brown, so we recommend buying fresh whole potatoes.
8 small red potatoes, quartered (about 1 1/4 lb.)
1 (16-oz.) package baby carrots
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice (optional)
How to Make It
Place potatoes and carrots in a single layer on a 15- x 10-inch jelly-roll pan. Drizzle with 3 Tbsp. olive oil, tossing to coat; sprinkle evenly with salt and pepper.
Bake at 400° for 45 to 50 minutes or until vegetables are tender and lightly browned, stirring once. Transfer vegetables to a serving bowl; stir in almonds, parsley, and, if desired, lemon juice. Toss to coat.